The origin of Dapan Chicken, a famous Xinjiang specialty, has numerous claims. The true origin is impossible to investigate and is meaningless. However, it is rumored to have originated in Xinjiang's Shawan County, which is the most popular. Because Xinjiang locals know, Shawan big dish chicken was once popular in Xinjiang in the 1990s, there is a reputation, which is undoubtedly the fact. The first theory:

According to legend, Xinjiang big dish chicken originated in the 50's, in the Shawan Desert, there is a reclamation battalion, a General Wang Zhen with more than a dozen cadres to this battalion to kill the only chicken, because there are many people meat is not enough to eat, with more than two dozen sprouting potatoes, half a pot of fast-drying hulubu, a handful of dried chili peppers, small half a cup of dry bean paste, with ten onion skin buds, a stew, and the biggest container of only a large tea, a handful of onion skin buds, a stew. The largest container in the battalion was a large tea tray, and that was it. The chief of the division stood by the side and waited anxiously to be scolded. Wang Zhen ate it and praised it! Thus, the big dish of chicken in Shawan shines. The second theory:

Xinjiang big dish chicken originated in the early 1990s, the original place in Xinjiang Shawan County, is said to be from a local halal restaurant, the halal restaurant used to do pure Xinjiang flavor, after the reform and opening up, Xinjiang came to a lot of people in Sichuan, Sichuan people will eat and dare to eat, many of them are engaged in manual labor, manual laborers are very large, how to eat to both economic and affordable? How to eat economically and affordably? The Sichuanese and the locals worked together to study and experiment, and finally, a delicious meal cooked with a whole chicken and related vegetables was born. Research Summary:

Chinese food expert Zhao Zhongwen (Tangfangmen Village, Qitai County), who studied the raw materials, seasoning ingredients, and production process of Dapan Chicken, made an incisive and detailed analysis from the perspectives of history, culture, regional culture, and geography. He pointed out that this dish absorbed the dietary methods and eating habits of many provinces in Northwest China, and is a culmination of a multi-regional and multi-ethnic food culture. Firstly, from the material point of view, there are only three main materials in Dapan Chicken, chicken, potatoes and noodles. The cultivation and diet of potatoes belongs to the farming culture, not the nomadic culture. Especially for pasta, both Kazakhs and Uyghurs still don't have the technique of making and pulling noodles in their diet so far, especially at home. They can bake naan in a pot with noodles, but they can't pull noodles, let alone noodles with pull-tabs. Naan and ramen, these two methods of noodle mixing are completely different. Naan is a hairy noodle, while lasagna is a dead, raw noodle. Uyghur people don't even have a board for rolling and cutting noodles in their homes. The belt noodles in Dapan Chicken, which are stripped from the pulled noodles, and the pulled noodles are stripped from the pulled noodles, are typical Han Chinese food techniques. It mostly comes from the noodle techniques of Shaanxi, Gansu, Ningxia, Inner Mongolia and Shanxi. Second, from the spice flavor, big dish chicken inside the indispensable Chaotian pepper, a large number of pepper, big dish chicken spicy flavor, drawing on a large number of Chongqing spicy chicken flavor. Chongqing spicy chicken + potato cubes + belt noodles, almost equal to 80% of Xinjiang big dish chicken, the flavor has been very close.

Third, geographically, although Xinjiang and Northeast China are located in the northernmost part of the country, Xinjiang's food is spicy, while Northeast China's food is light. The main reason is that Xinjiang is adjacent to Sichuan, food habits blend a lot of Sichuan people's tastes. 90's once popular across the territory of the fried rice noodles, its spiciness is actually far more than the Sichuan, so Sichuan tourists are exclaimed too spicy to eat. Xinjiang people like Sichuan flavor, the fundamental reason does not lie in the environment and climate, Sichuan and Xinjiang, both the environment and climate, are two very different climates. Sichuan mountains, humid and hot, sweat can not row. Eat more chili can open the pores sweat. And Xinjiang Gobi Desert, dry climate, hot and cold temperature difference. The main reason is because Xinjiang has a large number of people migrating from Sichuan, which influences and induces the taste of the locals. Fourthly, in dietary techniques, appropriate chili peppers will stimulate one's ligustrum and stimulate the gustatory system, resulting in a violent increase in appetite and appetite. The people of Xinjiang have absorbed the Sichuanese style of chili peppers, but in moderation, and have not made it too spicy for most people to eat. Although all Xinjiang dishes are spicy, they are just the right amount of spicy. Both stimulate the taste system, but also allows the vast majority of people's tastes are still acceptable. Fifth, after the founding of the country, China's population has several major migration routes. Xinjiang moved in a large number of people from Shaanxi, Gansu, Ningxia, Sichuan and Jin. People from these regions still make up the majority of the Han Chinese household register in Xinjiang. These when the development of the Great Northwest, rooted in Xinjiang people living in the long-term eating habits, combined with the local Kazakhs, Uyghurs, Mongols like to eat meat, eat meat characteristics, the "burn, fried, smothered, boiled, stewed" these kinds of technology mix and match to draw on the fusion of refining, and then their own hometown's dietary habits and tastes, not consciously The fusion into the eventual formation of a unique, brilliant, in line with the taste of the entire northern provinces and cities of Xinjiang cuisine! This is the essence of Xinjiang cuisine! It is also the most typical symbol of the integration of ethnic cultures!